Spring Rolls

Enjoy these healthy rolls with five delicious sauces!

Ingredients For This Recipe

16 rice spring roll papers
Warm water
Fillings
2 cooked chicken breasts, diced
½ lb tailless cooked large shrimp, peeled & deveined
5 oz spinach
¼ red cabbage, julienne
1 orange bell pepper, julienne
1 red bell pepper, julienne
1 yellow bell pepper, julienne
½ lb strawberries, sliced
4 kiwis, sliced & quartered
Sesame seeds
Black sesame seeds
Dipping Sauces
Ginger Peanut Dipping Sauce
½ cup peanut butter
2 tbsp light soy sauce
½ cup water
1” knob peeled ginger
1 garlic clove
1 tbsp sriracha
Honey Miso Sesame Sauce
¼ cup honey
¼ cup miso paste
¼ cup water
2 tbsp rice vinegar
1 tbsp sesame oil
Kosher salt
1 tsp sesame seeds, toasted

Mango Almond Dipping Sauce
2 peeled mangos, diced
¼ cup almond butter
2 tbsp light soy sauce
¼ cup water
Avocado Cilantro Dipping Sauce
2 avocados
½ cilantro bunch
½ cup sour cream
1 garlic clove
½ lime, juiced
Kosher salt
Agave Kiwi Lime Dipping Sauce
3 kiwis, peeled
½ cup water
¼ cup agave syrup
1 lime, juiced
Royal Prestige^® Utensils
Royal Prestige^® Power Blender Max
1-qt Mixing Bowl
2-qt Mixing Bowl
Silicone Spatula
Chef’s Knife
Bamboo Cutting Board

Preparation

Pick your dipping sauce and place all ingredients in blender.
Blend on high until combined.
Transfer to mixing bowl, set aside.
Dip a piece of rice paper in warm water for several seconds until pliable.
Assemble spring roll with filling on center; fold bottom of rice paper over filling and fold in ends.
Roll tight to close up; repeat.

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